No-Bake Vegan Blueberry Cheesecake
This fresh and fruity no-bake vegan blueberry cheesecake is lusciously smooth and creamy, with a deliciously nutty base.
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All you need to make this tasty vegan cheesecake is a food processor, a blender, a bowl, a cake tin, a saucepan, and a whisk!
Total Time: 4 hours and 35 minutes
Prep Time: 30 minutes
Cook Time: 5 minutes + 4 hours to chill
Total Time: 4 hours and 35 minutes
- For the base:
- 27.777777777778 27.777777777778 g vegan ginger biscuits
- 6.6666666666667 6.6666666666667 g chopped hazelnuts
- 5.5555555555556 5.5555555555556 g melted vegan butter, plus extra for greasing
- For the filling:
- 16.666666666667 16.666666666667 g cashew nuts, soaked for 20 minutes
- 33.333333333333 33.333333333333 g frozen and fresh blueberries
- 0.11111111111111 0.11111111111111 can coconut milk
- 38.888888888889 38.888888888889 ml oat milk
- 0.55555555555556 0.55555555555556 g ground nutmeg
- 33.333333333333 33.333333333333 g unrefined sugar
- 0.44444444444444 0.44444444444444 Tbsp coconut nectar (or maple syrup)
- 44.444444444444 44.444444444444 g firm tofu, drained
- 0.27777777777778 0.27777777777778 tsp agar agar powder
- 0.11111111111111 0.11111111111111 tsp violet food colouring (optional)
- For the topping
- 33.333333333333 33.333333333333 g frozen blueberries
- 16.666666666667 16.666666666667 g unrefined sugar
- 0.33333333333333 0.33333333333333 Tbsp lemon juice
- 22.222222222222 22.222222222222 g fresh blueberries to top
- First grease your cake tin with dairy-free butter.
- To make the base: Place the biscuits in a blender or food processor and whizz until they are just crumbs.
- Add the hazelnuts and whizz again to break the nuts up a little bit but not completely.
- Put the biscuit crumbs into a bowl and add the melted butter. Stir until completely combined, then line the base of your cake tin with the biscuit mix, pressing down with the back of a spoon to make sure it is tightly packed.
- Store in the fridge or freezer to chill completely while you make the rest.
- To make the filling: Put all the filling ingredients into a blender and blend until completely smooth.
- Pour the mix into a saucepan and bring to the boil. Simmer gently for 5 minutes, then turn off the heat. You can stir in your food colouring here if you are using it. Allow the mix to cool down to just above room temperature. You will need to whisk it often as it cools to stop a skin from forming on the top. About every 10-15 minutes should do it.
- When the mix is cool enough, pour it onto the biscuit base and chill for at least 2 hours, or until fully set. It will wobble but won’t move too much when it is ready.
- To make your topping: Put all the topping ingredients, apart from the fresh blueberries, into a pan and bring to a boil.
- Simmer for about 15 minutes, stirring often, until the sauce easily coats the back of a spoon.
- Give it 10 minutes to cool and then blend it until completely smooth.
- When it is cool enough to touch, spoon it over the top of your chilled tart and then evenly place the fresh blueberries on top.
- Chill again until firm, or even leave it overnight to serve the next day. You can also freeze it at this point, just take it out about 90 minutes before you are ready to serve it.
Need another slice of cheesecake? Why not try making this amazing Acai & Summer Fruit Raw Cheesecake!